http://recipes.bilancio.org/ 2012-02-06T08:53:44-05:00 http://recipes.bilancio.org/ http://recipes.bilancio.org/lib/images/favicon.ico text/html 2010-06-30T12:58:17-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes:entrees:smporkchop?rev=1277917097&do=diff Prep Time: 15 min Cook Time: 16 min Level: Easy Serves:4 servings Ingredients * 1 cup all-purpose flour * 2 tablespoons onion powder * 2 tablespoons garlic powder * 1 teaspoon cayenne * 1 teaspoon salt * 1/2 teaspoon freshly ground black pepper * 4 pork chops, 3/4-inch thick, bone-in * 1/4 cup olive oil * 1 cup chicken broth * 1/2 cup buttermilk * Chopped fresh flat-leaf parsley, for garnish text/html 2010-06-30T12:56:40-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes:entrees?rev=1277917000&do=diff Lasagna - Use the Meat Sauce Hungarian Beef Round Steak Smothered Pork Chops text/html 2009-11-30T10:34:50-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipies:sides:smokedsausagejambalaya?rev=1259595290&do=diff From the November 2009 Gourmet Magazine Serves 8 (Side Dish) Active Time: 30 Min Statr to Finish: 1 1/4 HR 1 lb pork andouille sausage, sliced crosswise 1/3 inch think 1 Tbsp vegitable oil 2 green bell peppers, finely chopped 2 celery ribs, finely chopped 1 medium onion finely chopped 3 scallions, finely chopped 2 garlic cloves, finely chopped 2 1/2 cups long-grain white rice (1lb) 1 (28-oz) can diced tomatoes 3 1/2 cups water text/html 2009-11-30T10:34:23-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes:sides?rev=1259595263&do=diff Rye Bread Stuffine Smoked Sausage Jambalaya text/html 2009-11-30T10:31:35-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes:sides:ryebreadstuffing?rev=1259595095&do=diff From the November 2009 Gourmet Magazine Serves: 8 Active Time: 35 Min Start to Finish 1 1/2 Hrs Swapping rye for the usual white bread adds something intriguing to stuffing. There's still that wonderful contrast between the crisp, browned bread on the top and the soft pieces moistened with stock or broth below, but there is an undercurrent of warm, almost spicy sweetness As with all stuffing's the better the bread you use, the better the final dish will be, so buy a good bakery loaf. text/html 2009-11-30T10:30:06-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes:navigation?rev=1259595006&do=diff * Starters * Salads * Sauces * Sides * Entrees * Bread * Desserts text/html 2009-04-13T07:22:47-05:00 William Bilancio http://recipes.bilancio.org/doku.php/recipes?rev=1239621767&do=diff This is my recipe site. I put new recipes I find on the Internet as well as ones I have cooked and improved. Feel free to try them and please comment on them by using the discussion tab for the recipe. To comment though you need to become a user of the wiki site we also allow logging in with an OpenID account.